Spiralized vegetable dishes are fast, fresh and fun!
I really miss the fresh tastes of summer during our long Canadian winters. While I am a big fan of root vegetables and I love a hearty soup or stew, the bright, fresh-from-the-garden flavours that characterize many meals from June through October are pretty elusive right now. My solution has been to try and incorporate more raw vegetables into my menus, especially those whose flavour is not compromised during this season. This vegetable carpaccio is a wintertime favourite, as are spiralized zucchini noodles which can be dressed up all kinds of ways or even added to soup instead of pasta. This delightful zucchini ‘noodle’ dish honestly takes just five minutes to prepare and you may find it’s a hit with everyone in your family. Plus, it’s so packed with flavour and nutrition that it will leave you feeling full and happy for hours afterward. With its judicious touch of Sriracha heat, it might just warm you up a little too!
Ingredients
Peanut sauce:
- 2 tablespoons (30 mL) peanut butter or cashew butter
- 1 1/2 teaspoons (7.5 mL) soy sauce (or tamari for gluten-free version)
- 1/2 teaspoon (2.5 mL) white sugar
- 1 teaspoon (5 mL) very finely minced ginger
- 1/4 to 1/2 teaspoon (1.25 to 2.5 mL) sriracha (Asian hot sauce), to taste
- 1 tablespoon (15 mL) freshly-squeezed lime juice
- 2 tablespoons (30 mL) water
Salad:
- 2 medium sized zucchini
- 2 tablespoons (30 mL) roasted peanuts or cashews, chopped
- 1 tablespoon (15 mL) fresh cilantro, finely chopped
- lime wedges
Method
- Combine all of the sauce ingredients and whisk vigorously until it has a smooth consistency. You want to be able to drizzle it on your dish, so add a bit more water if needed to thin it just a little. Taste and adjust seasoning if you would like it sweeter or spicier.
- Trim both ends of the zucchini and use your spiral cutter (or a vegetable peeler) to cut them into long, thin ‘noodles’. Place zucchini ‘noodles’ in a serving bowl.
- Drizzle sauce over zucchini and toss gently to combine.
- Garnish with chopped nuts and cilantro and serve with lime wedges to squeeze over top.
Serves 2 as a side dish; can easily be multiplied.
This original recipe, created by me, was originally published at ymc.ca
Constantly Cooking with Paula Roy 
Hi Paula, This sauce looks amazing and I bet is good on pasta and in other recipes! Definitely going to try this. Susan
It is a great sauce. Really nice on chicken and rice.
Very good dish! I had to add water to thin the sauce and added a little more soy sauce. Will be making it often – thanks, Paula!
So glad you liked it! I find there is so much variety in the thickness of peanut butter which is why I suggested adding more water; great idea to add a little more soy sauce too. I often add extra lime juice too which my husband finds a bit tart, but I love it!
Saw this recipe on CTV Morning, can’t wait to try it!
I hope you love it as much as Sarah Freemark and I do!